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Roasted Pumpkin Salad
- 3 cups of pumpkin (or other winter squash), peeled and cut into 1-inch cubes
- extra-virgin olive oi
- fine grain sea salt
- 12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered)
- 2 cups cooked wild rice*
- 1/3 cup sunflower seeds
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1 tablespoon honey
- 2 tablespoons warm water
- 1/2 cup cilantro, finely chopped
Directions:View on 101 Cookbooks
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